Greek Style Lemon Chicken in a Bag
I often think back to this delicious chicken dish that I had in a Greek Taverna here in Brisbane. This is my take on it and I must admit I had to delve deep into the memory bank as it's been a while and I even think the restaurant has closed. I recently got into baking chicken in a bag, sounds a bit weird, I know. My mum used to do it all the time growing up. You can find them in most supermarkets these days. The food doesn't look particularly appealing but the bag locks in the flavour and the end result is super tasty. This is a really easy recipe too, once you do the prep, you chuck it in the oven and let the bag do all the rest (well the oven has a part to play too).
I used a mix of chicken leg and chicken thigh, 2 of each
6 baby potatoes, halved
3 sprigs of oregano
3 sprigs of lemon thyme (ordinary thyme is fine)
1 tbsp. honey
2 tbsp. olive oil
2 garlic cloves, minced
Sprig of oregano, chopped
Sprig of thyme chopped
Juice 1/2 lemon
Salt and pepper to season
Heat the oven to 200 degrees Celsius, 392 degrees Fahrenheit.
Combine all the marinade ingredients in a bowl.
Place the baking bag in an oven dish, open up the top, and place all the non-marinade ingredients in the bag.
Pour the marinade into the bag. Get your clean hands in there and mix all the ingredients around. Clean your hands and flatten the ingredients down from the outside of the bag.
Fold the bag at the top to seal in all the juices.
Place in the oven and bake for 40 minutes.
While that's all cooking, you can fix up a nice Greek salad. Serve the chicken with salad and of course some souvlaki bread. I made mini yiros' with mine. Delicious.